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Spaghetti with Roasted Vegetables

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Spaghetti with roasted vegetables is a vibrant, flavorful dish that brings summer to your table. Perfectly al dente pasta is combined with colorful, caramelized veggies, creating a delightful balance of sweetness and savory goodness. This easy recipe not only satisfies your taste buds but also invites laughter around the dinner table. Ideal for weeknight meals or entertaining friends, it’s a versatile dish that can be customized with seasonal produce or your favorite proteins.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 8 oz spaghetti
  • 1 medium zucchini, sliced into half-moons
  • 1 bell pepper (mixed colors), sliced into strips
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, sliced into wedges
  • 3 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss zucchini, bell peppers, cherry tomatoes, and red onion on the baking sheet with olive oil, salt, and pepper. Roast for about 20 minutes until tender and slightly charred.
  3. Meanwhile, cook spaghetti in salted boiling water according to package instructions until al dente.
  4. Reserve ½ cup of pasta water before draining spaghetti. Combine drained spaghetti with roasted vegetables in the pot.
  5. Add reserved pasta water as needed to create a silky sauce. Garnish with fresh herbs and Parmesan cheese before serving.
  • Author: James
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Roasting
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate (approx. 350g)
  • Calories: 450
  • Sugar: 6g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 8g
  • Protein: 15g
  • Cholesterol: 5mg